Vegetables over Couscous with Sundried Tomato Sauce

This is my very, very favorite dish!!!  The roasted red peppers add a tremendous flavor along with the sundried tomatoes.  I hope you like it as well.


3 red peppers sliced lengthwise
1 yellow pepper sliced lengthwise
1 orange pepper sliced lengthwise
1 red onion sliced lengthwise
2/3 cup Kalamata olives
8 – 10 sundried tomatoes
3 cloves garlic
½ t. salt
2 boxes of Near East Couscous w/ garlic & olive oil
1 pkg. broccolini
1 t. honey
3 large basil leaves sliced thinly


Wash 2 red peppers whole and broil for 5 to 10 minutes until lightly charred.  Remove from broiler, place in bowl and cover with plastic wrap for about 20 minutes.  When cool remove outer skin and set aside. 

Put sundried tomatoes in bowl with enough boiling water to cover by 1 inch.  Soften for 5 minutes, and remove from water.  Keep water for use in sauce.  Place tomatoes, roasted peppers, 1 clove garlic and salt in food processor. Puree slowly and then add honey, basil and remaining water from tomatoes.  Pour puree in small sauce pan on stove over low heat. 

In a medium size bowl pour enough boiling water over broccolini and let sit for 3 minutes.  Remove broccolini from bowl and set aside.

In nonstick skillet, place onion with enough water to lightly cover bottom of pan.  Cook for 3 – 4 minutes over med-high. Next add peppers and remaining garlic minced for an additional 3 – 4 minutes until all vegetables are mostly softened.  Add broccolini and olives to vegetable mixture.

Prepare couscous without OIL according to directions on package. 

On a serving plate dish about 1 cup size of couscous in center of plate and spoon veggies on top of couscous.  Ladle approximately ¼ cup of sauce on top and serve.